Fried Chicken and Roast Root Veg
with creamy cucumber salad
3.3
(3)
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Milk
•Sesame
•Cereals containing gluten
•Peanut
•Nuts
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Lemon
320 grams
Irish Chicken Breast
1 unit(s)
Cucumber
1 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Vegetable Stock
1 unit(s)
Carrot
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Sweet Potato
1 unit(s)
Parsnip
1 sachet(s)
Sesame Seeds
(Contains: Cereals containing gluten, Peanut, Nuts, May contain traces of allergens, Sesame)
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2299 kJ
Energy (kcal)550 kcal
Fat16.6 g
of which saturates6.5 g
Carbohydrate63.8 g
of which sugars22 g
Dietary Fiber6.8 g
Protein47.2 g
Salt2.9 g
Potassium993.7 mg
Calcium85.5 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and parsnip, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Chop the sweet potato into 2cm chunks (peeling optional).
- On a large (lined) baking tray, toss the veg with salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the cucumber and slice widthways into rounds.
- Roughly chop the parsley (stalks and all).
- Combine the cucumber, yoghurt, parsley and garlic in a bowl. Season to taste with salt and pepper.
- Quarter the lemon.
3
- When the veg has 10 mins left to cook, place a pan over high heat with a drizzle of oil.
- Slice through the chicken to make thin steaks. Season with salt and pepper.
- Fry the chicken for 3-6 mins on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add stock, 1 tbsp butter (per 2P), 100ml water (per 2P) and a generous squeeze of lemon.
4
- Divide chicken, roast veg and creamy cucumber between plates.
- Sprinkle the sesame seeds on top.
- Serve any remaining lemon wedges on the side.
